These pictures have been hanging out on my computer since Thanksgiving. After sorting through them, I’m craving pumpkin pie right now! Some of you know my feelings on pie. Not a fan. However, in my book, pumpkin pie is amazing because the crust situation is totally different. Pumpkin pie is more about the pumpkin filling than the crust, making it the perfect pie.
I cobbled this recipe together from a few I came across, it’s a keeper!
What You Need:
- 1 1/2 cup whole wheat white flour
- 1/4 t salt
- 1/3 cup pecans
- 6 T Smart Balance, in pieces
- 2-4 T ice water
- 4 egg whites
- 3/4 cup skim milk
- 1/2 t salt
- 1 15 oz can pumpkin puree
- 2 t pumpkin pie spice
- 3/4 cup dark brown sugar
- 1/2 t cinnamon
- 2 T confectioners’ sugar
- 1 cup heavy cream
- 1 t vanilla extract
What You Do:
1) Toast the pecans by baking on a baking sheet at 350 degrees for about 5 minutes. Toasting brings the flavor out.
After toasting, turn the oven temperature up to 425 for later.
2) Thrown the pecans in a food processor and pulse until finely ground.
3) Add the flour, Smart Balance, and salt. Pulse until blended.
4) Transfer the mixture to a bowl and add 1 T of ice water at a time. Mix and continue adding water until the dough starts to come together in crumbles. Once crumbles start to form, scoop up the dough and form into a ball.
5) Flatten the dough into a disk. Refrigerate for at least a half hour.
6) Mix together the egg whites, milk, pumpkin pie spice, brown sugar, and salt.
7) Add the entire can of pumpkin pie puree and mix until blended.
8) Roll the pie dough out into a 13 - 14” circle — you want it to be a little bigger than your pie pan. Don’t have a rolling pin? Use anything you have hanging around like a wine bottle or glass. Just dust lightly with flour.
Place the dough in your pie pan, patting down to fit all around.
9) You should have about 1/2” to 1” of dough hanging all around. Go around, and fold under the dough so it lines up with the edge of your pie plate.
10) Now it’s time to crimp, this is so much easier than you might expect! Take a look at the picture below, you just go around the perimeter pinching the dough — two fingers pinching from the outside and one inside making the dent.
11) Line the pie shell with pie weights. Yeah, I don’t have pie weights either…but don’t panic. Just line with foil and throw in some dried beans. I used dried chickpeas. The weight keeps the dough from rising while baking.
Bake with the weights/dried beans for 12 minutes at 425 degrees. Remove the weights and foil and bake for another 10-12 minutes. Lower the oven temperature to 350 degrees.
12) Pour in the pumpkin mixture and bake for 1 hour until the edges are set and middle is slightly jiggly.
13) Next, I went all out (it is the holidays) and made some whipped cream with (you’re not going to believe this) heavy cream. Whoa.
I didn’t get pictures, but using a mixer, whip 1 cup of heavy cream until it forms peaks. Add 1/2 t cinnamon, 2 T confectioners’ sugar, and 1 t vanilla and blend together. I’m really not a fan of whipped cream, but everyone loved it!
This was amazing, the pecan crust was perfect. I wish I had some now!